Savoury oats for breakfast?

You better believe it.

We reached out to nutritionist and UNCLE TOBYS ambassador, Kathleen Allegume, to see how we could enjoy a protein-rich and whole-grain carb-filled brekkie that would rival our favourite Saturday brunch staple. Introducing the Whole-grain Oat Shakshuka – surprisingly easy to make and jam-packed with flavour (and fibre).

INGREDIENTS:

FOR THE OAT SHAKSHUKA

1 tbsp extra virgin olive oil
1 small red onion, finely chopped
1 clove garlic, minced
1 small red capsicum, finely chopped
½ tsp sweet paprika
½ tsp dried coriander
½ tsp ground cumin
½ tsp chilli flakes (optional)
1 (400g) can crushed tomatoes
¾ cup UNCLE TOBYS Traditional Rolled Oats
½ cup of water
Salt and pepper, to taste
2 cups baby spinach
4 free-range eggs
Handful parsley, finely chopped, plus extra for garnish
2 tbsp crumbled feta

FOR THE CRUNCHY OAT CRUMBLE

1 tbsp extra virgin olive oil
½ tsp sweet paprika
3 tbs UNCLE TOBYS Traditional Rolled Oats

METHOD:

1. Preheat oven to 180°C. Heat a large frypan over medium heat. Add one tablespoon of oil, onion, garlic and capsicum and cook for 5 minutes or until soft. Add the half a teaspoon of paprika, dried coriander, cumin and chilli flakes (if using) and cook for 1 minute or until aromatic.

2. Add crushed tomatoes and simmer for 10 minutes or until mixture thickens slightly. Add ¾ cups of rolled oats and water. Season with salt and pepper and continuously stir for 5 minutes until oats soften. Add the spinach and stir for 1 minute until spinach is wilted. Remove from heat. Make 4 wells in the tomato sauce and crack an egg into each.

3. Bake for 6 minutes for runny eggs, or a cook for 7-8 minutes until eggs are cooked to your liking.

4. Meanwhile, heat a small frypan over medium-low heat, add the remaining oil, oats and rest of paprika stirring until oats are coated and lightly toasted. Add the parsley and gently stir to coat. Remove from heat.

5. Scatter the toasted oat topping over shakshuka and garnish with crumbled feta.

Nutritional information (per serve): Energy 2156kJ (513 cals); 25g protein; 37g carbs; (13.9g total sugar); 26g fat; (7.2g saturated fat); fibre 11.3g

Looking for more healthy recipes? Be sure to try Hayden Quinn’s and UNCLE TOBYS Dairy-free Lamington Porridge, our favourite Gluten-Free Peanut Butter and Coconut Chia Buckwheat Parfait or a Peanut Butter Breakfast Muffin.

Feature image supplied. Credit Uncle Tobys x Kathleen Alleaume.